Debbies Baklava Recipes

Steps:

• In a small bowl, combine the walnuts, sugar, cinnamon and cloves; set aside. Brush a 15x10x1-in. baking pan with some of the butter. Unroll 1 package phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Repeat with remaining phyllo. Discard scraps., Line bottom of prepared pan with 2 sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 14 times. (Keep dough covered with a damp towel until ready to use to prevent it from drying out.) , Spread with 2 cups walnut mixture. Top with 5 layers of phyllo dough, brushing with butter between each sheet. Spread with remaining walnut mixture. Top with 1 layer of phyllo dough; brush with butter. Repeat 14 times. Cut into 2-1/2-in. squares; cut each square in half diagonally. Brush remaining butter over top. Bake at 350° for 40-45 minutes or until golden brown., In a large saucepan, bring syrup ingredients to a boil. Reduce heat; simmer for 10 minutes. Strain and discard zest; cool to lukewarm. Pour syrup over warm baklava.

Steps:

• Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
• Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
• Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
• Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
• Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Steps:

• Unfold Phyllo dough. Cut to fit 9x13 pan.
• Cover with damp towel while using.
• Brush bottom and sides of pan with butter.
• Combine chopped nuts, cinnamon and sugar.
• Cover bottom of pan with 2 sheets of phyllo dough.
• Brush with butter, sprinkle with nut mixture. Repeat until all dough is used. Push edges into sides of pan to even them out.
• Using a sharp knife, carefully cut pastry into squares. Make sure to cut through all the layers.
• Sprinkle water over top to keep phyllo from curling up.
• Bake 1 hour.
• About 15 minutes before phyllo is done, make syrup. If you make sooner than that the syrup will thicken before dough is done. Any later, the baklava will be too cool.
• In a saucepan, combine sugar, water, karo syrup and orange zest. Bring to boil. Reduce heat and simmer 10 minutes. Stir in honey. Let cool 5 minutes.
• Remove Baklava from oven and pour warm syrup over entire pan.
• Let cool for several hours. Syrup will thicken just right.